Výsledky vyhledávání - "J. M. C. Dang"

AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Gelatinization Temperature of Milled Rice Flour Using the Rapid Visco Analyser

Autor: J. M. C. Dang, M. L. Bason

Publikováno v: Cereal Foods World. 59:31-34

Gelatinization temperature (GT) is commonly measured to assess the cooking and processing quality of rice. Traditional methods of estimating the GT of rice using the amylograph and differential scanning calorimetry (DSC) are time-consuming and, in th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0c6de16c8112107ca0fae9d33d0dd097
https://doi.org/10.1094/cfw-59-1-0031

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AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Mixing Properties of Dough Using High-Energy Mixing

Autor: M. L. Bason, J. M. C. Dang

Publikováno v: Cereal Foods World. 58:199-204

Traditional flour mixing-quality tests were introduced during the early 20th century to suit the flours and processing conditions prevalent at the time. As a result, these tests do not emulate the high rates of mechanical energy addition now commonly

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c06070386a58d3ba0f07e1f9172851e
https://doi.org/10.1094/cfw-58-4-0199

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Nanostructural analysis of starch components by atomic force microscopy

Autor: Les Copeland, J. M. C. Dang, Filip Braet

Publikováno v: Journal of Microscopy. 224:181-186

Morphological and structural features of starch from potato (Solanum tuberosa) and rice (Oryza sativa) have been examined using atomic force microscopy. Amylose from potato and rice was observed in aggregated structures, which are suggested to be a r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89dde9861ce934372475e0368b7b3e41
https://doi.org/10.1111/j.1365-2818.2006.01681.x

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COMPARISON OF THE DOUGHLAB AND FARINOGRAPH FOR TESTING FLOUR QUALITY

Autor: J. M. C. Dang, C. Charrié, M.L. Bason

The characteristics of a flour, such as how much water it absorbs to achieve optimum dough consistency, and the resultant stability of the dough during mixing, are important measures of its quality. This information is of great importance to millers

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::80403558a21aff8a4cad8b250f796f7a
https://doi.org/10.1533/9781845690632.7.276

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